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Old 09-09-2012, 01:12 PM   #141
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I wouldn't blind bake the pastry on a pot pie. That sounds wonderful.
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Old 09-09-2012, 01:30 PM   #142
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Quote:
Originally Posted by CWS4322 View Post
My whole wheat pastry is to die for--very light and flaky. I prefer it over my AP pastry. I have frozen peas from the garden--was thinking of adding those. I was thinking of adding some diced tomato as well since I still have tomatoes up to my....but, I might end up with more filling than pastry...I guess I could always make more pastry. Would you blind bake the bottom crust for a bit before filling them?
How about partialy blind baking it? After all the filling is already cooked. All you are doing is heating it up in the pie crust.
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Old 10-05-2012, 08:11 PM   #143
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I know the dates on these posts are older but hopefully still get looked at. I have a question regarding the mini pies. I just purchased the mini pie baker and cannot wait to use it. My question is can you make pumpkin pies in it? I've never made a pumpkin pie but. . . .
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Old 10-05-2012, 08:25 PM   #144
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Welcome to DC. This is an on-going cult, err, thread.
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Old 10-05-2012, 08:40 PM   #145
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Purple is the color for those who have a pie maker. If you read some of the old posts, you will notice that there is a mother ship that looks over us. The ship is purple.

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Old 10-05-2012, 09:32 PM   #146
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Yes you can make pumpkin pies. There may be a recipe in the sweet mini pies thread. I don't remember for sure. I cover the pumpkin pies with parchment paper before closing the lid. You do not have to have a top crust. I hope this helps you.
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Old 10-14-2012, 02:00 PM   #147
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Mascarpone and Prosciutto Mini Frittatas

4 large eggs
2 tablespoons mascarpone cheese
1/4 teaspoon salt
a pinch of pepper
3 to 4 slices prosciutto, cut into small strips
1/4 cup grated or shredded cheese (fontina, Parmesan, Provolone, mozzarella)-- I'd probably use Swiss/ Jarlsberg,
1 tablespoon parsley, chopped

Heat oven to 375F. Lightly grease 6 muffin cups

In a bowl, whisk eggs, add mascarpone, salt and pepper. Whisk until mascarpone has no lumps and is smooth. Stir in cheese, prosciutto and parsley.

Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or room temp.

Leftovers may be refrigerated and reheated. Makes 6 muffin size frittatas.

Adapted not copied from Wishful Chef(dot com) (Appetizes)blog dated March 16, 2012
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Old 10-14-2012, 02:08 PM   #148
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I made the very full tart from plenty. It would make a great pie. Roasted zucchini, peppers, onions, eggplants, sweet potatoes. Tomatoe on top and sprinkles of ricotta and feta with an egg and creme filling to hold it together. It was YUMMY
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Old 10-17-2012, 10:04 PM   #149
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Breakfast Scotch Eggs

4 Large hard boiled eggs
1 Lb Ground Breakfast Sausage
3 Eggs Whiskadoodled :)
2 C Seasoned bread crumbs

Preheat the pie maker

Make sausage patties
Wrap the sausage around each egg sealing the ends
Dip the wrapped eggs and sausage into the whisked eggs. Coating evenly. Roll into the seasoned breadcrumbs. Add them to the preheated pie maker.

Close and lock the lid
Bake for 15 minutes


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Old 10-17-2012, 10:17 PM   #150
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Those look fantastic! Shrek want to make those! He says, "I think I saw panko in the pantry..."
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recipe, tips, pastry, pies, savory

Savory Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. Made a Chicken pot pie, and a Chile pot pie's loaded up with cheese. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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